When cleaning out your pumpkin to carve it, put the seeds into a bowl. I try to keep as much of the actual pumpkin meat separated from the seeds just to make it easier to clean them. Rinse the seeds and pat them dry with a paper towel. Toss them with one to two tablespoons of melted butter. Use more if you have a lot of seeds. You just want them lightly coated with butter. For plain seeds skip the next step...
You can add different flavors to your seeds at this point. I really like to add a teaspoon of garlic salt but you can add just about any flavor you'd like. To make HOT seeds just add a teaspoon of Tobasco. SWEET seeds, a tablespoon of honey...you get the picture. Use your imagination & your taste buds to choose the best flavor for you!
After tossing your seeds with the butter & any flavoring you
decided on, simply lay them in a single layer on a cookie sheet.
Bake in a preheated 300 degree oven for 30 to 40 minutes or until
they are brown, stirring about every 10 minutes. Let them cool
& TA DA! You now have a great snack! They can be kept up to a
week in an airtight container.
